Healthy Choc Chip Muffins with Raw Frosting

I gotta tell you guys, I was pretty happy when I discovered this recipe. I’m a bit of a sucker for chocolate chip muffins…especially gooey, moist, melt-in-the-mouth chocolate muffins. Throw in some delicious creamy frosting and I am THERE. It’s pretty much a no-lose situation.

Today friends, I am bringing you some gooey choc-chip muffins that should come with a disclaimer – a disclaimer on how delicious, moreish and might I add VIRTUOUS they are. If muffins could have halos, these ones would be bearers. For despite their richness, they contain virtually no fat and are vegan, gluten-free and oil-free. And like everything on my site, they are made using only nutritious, wholesome ingredients.

Sound good?

You betcha.

Clear your kitchen and get out your mixing bowl. These beauties are gonna need some attention.

Unrefined, Sweet, Moist

What else is so great about these muffins? With the risk of rambling on, they use oat flour as the base (my ultimate go-to), which makes them awesome for slow-releasing energy. They are naturally sweetened with coconut sugar and apple puree – one of my latest obsessions for baking oil-free, lower-sugar goods and packed full of fibre.

Lastly, they’re topped with a rich, creamy frosting which tastes so decadent I almost don’t want to tell you guys what’s really in it. Frosting is typically made using butter and icing sugar (I was once a buttercream frosting fanatic) but this one is made solely of dates, which are rich in fibre and a whole range of minerals like iron and potassium. Don’t knock it till you’ve tried it!

Note #1: This recipe can make around 11 small muffins, or about 5-6 if you use bigger moulds.

Note #2: The inspiration for this recipe comes from Lauren Goslin of Oatmeal With a Fork, who is pretty awesome at thinking up yummy oil-free treats.

Note #3: I may need to start calling these muffins ‘puddings’ instead as they probably require more spoon than hands! If you do want to make them into puddings, spoon the mixture into ramekins instead of cake moulds and bake for the same length of time.

Lightly grease a muffin tin with a little coconut oil (unless you’re using a silicon mould, in which case greasing is not needed.) Place approx. 1-2 tablespoons mixture into each mould.

Bake for 20 minutes. Test by pricking the muffins in the centre; if it comes out clean, you’re good. If not, give them another five minutes.

To make the frosting, put the dates in a blender along with the water they were soaking in and the cacao powder. Blend until a smooth creamy paste forms (you may need to stop the blender at intervals to scrape the mixture down the sides).

Once the muffins have cooled, spread the frosting evenly over each one using a spoon or a knife. Once you’re happy with the level, place the muffins on a plate in the fridge so they can set, about an hour.

Once the frosting has reached a fudge-like consistency, take out of the fridge and enjoy!

These muffins will keep for around a week in an airtight container in the fridge. They are also delicious warm with some non-dairy ice cream or custard 😉

Thinking about making these muffins or have made them already? Feel free to post your questions and comments below 🙂